Unfried Green Tomatoes

Cornmeal and flax encrusted green tomatoes are tangy, savory and just the right amount of crunchy–with no oil!


2 large green tomatoes
2 Tablespoons hummus
2 Tablespoons water
¼ cup cornmeal
3 Tablespoons unbleached all-purpose flour
1 Tablespoon ground flax meal
¼ teaspoon chili powder
1/8 teaspoon ground cayenne pepper
dash salt


  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with nonstick cooking spray.
  2. Slice tomatoes into approximately 1/3-inch slices.
  3. Mix hummus with water. The mixture should be the consistency of a beaten egg. Adjust proportions of hummus and water if necessary.
  4. Mix flour, cornmeal, flax, and spices in a shallow dish.
  5. Dip one slice of tomato into hummus mixture. Shake off excess, then dip the tomato into the cornmeal mixture, lightly coating tomato.
  6. Repeat until all tomatoes are coated, and spread on the baking sheet.
  7. Bake for 15 minutes.
  8. After 15 minutes, flip tomatoes, and cook an additional 10 minutes on the other side.
  9. Serve immediately.

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